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Pumpkin streusel bread on a marble board.

High Altitude Pumpkin Bread with Crumb Topping

Heather Smoke
Perfectly sweet and spicy pumpkin bread that's soft and moist, and topped with loads of buttery brown sugar pecan streusel.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 19 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings2 loaves

Equipment

  • 2 Standard-Sized Loaf Pans

Ingredients
 

Bread

  • 1 can (15 oz/425g) pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups (324g) granulated sugar
  • ½ cup (80g) light brown sugar, lightly packed
  • 1 cup (224g) vegetable oil (you can also use 1/2 cup vegetable oil + 1/2 cup melted unsalted butter)
  • 3 (165g) large eggs
  • ¾ cup (202ml) whole milk
  • 2 tsp (8g) vanilla extract
  • 4 cups (520g) all-purpose flour, spooned and leveled
  • 2 tsp (10g) baking soda
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground cardamom

Crumb Topping

  • 1 ½ cups (195g) all-purpose flour, spooned and leveled
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup (80g) light brown sugar, lightly packed
  • ¼ cup (54g) granulated sugar
  • ½ cup (113g) unsalted butter, melted

Instructions
 

Bread

  • Preheat the oven to 350 F, and position a rack in the center of the oven.  Line two standard-sized loaf pans with a sheet of parchment paper to easily remove the bread after it bakes.
    Note: if using a molded pan, like the fluted loaf pan, do not line it with paper. Simply spray it well with non-stick baking spray.
  • In a large bowl, whisk together the pumpkin, sugars, oil, eggs, milk and vanilla until smooth.  In a separate bowl, sift together the flour, baking soda, salt and spices.
  • Add the dry ingredients to the wet and use a spatula to combine the batter just until moistened.  Divide the batter between the pans.

Crumb Topping

  • In a large bowl, combine the flour, spices, salt and sugar.  Drizzle with the melted butter, and toss with a fork until very moist and crumbly.  If the streusel is too wet, add a little more flour, a tablespoon at a time.  Sprinkle the crumbs evenly over the batter, and lightly press into the batter.
  • Bake for about 55-65 minutes, until a cake tester comes out with moist crumbs clinging to it.  Cool in the pans for 15 minutes, then lift the bread out by the paper, set on a wire rack, and cool completely before cutting.

Notes

This recipe can be made with or without the streusel topping.  You can also fold in chocolate chips or nuts into the batter before baking, if you like.  Chocolate chips in pumpkin bread are fantastic!
Store bread in an airtight container for up to 5 days, or wrap in several layers of plastic and freeze indefinitely.
Keyword Bread, Crumb Topping, High Altitude, Pumpkin, Streusel
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